Three times every winter we organise an Advanced Salumi Course. During the course participants learn the theory of Italian salumi from Giancarlo Russo, Slow Food consultant, and work alongside Italian artisan norcini (pork butchers) making sausages, salami and other traditional cured pork products. Here are some proud moments from our course that ended yesterday.
TJ Crowe, Irish pig breeder, slaughterer and butcher at Crowe Meats, with his salami
Rachael Home, English wild boar rearer at Home Forestry, with her salami
Tim Wilson, English chef at the Groucho Club, London, and his salami
Tim McCarthy, Irish butcher of McCarthy's of Kanturk, filling salami casing
Fingal Ferguson, Irish pig breeder and smoker at Gubbeen Smokehouse, with his sausages
Brian Kingsford, American chef at Bacaro Restaurant, and his sausages
Rachael again, this time with a handful of sausages
Our maestro Ismaele Turri holding a mondiola, salami typical of the Garfagnana
